Pengaruh Lama Pengukusan Terhadap Sifat Fisik Dan Kimia Pada Fillet Ikan Kaka…

This research was intended to find out the influence of steaming period on physical and chemical quality of Red Snapper (Lutjanus sp.) fillet and determine the best steaming time. The design used was Group Randomized Design (GRD), as the treatment was the length of steam, which consists of three levels: 5 minutes (W5), 10 minutes (W10), and 15 minutes (W15) with a group of temperature which…